October 1, 2008

Baby Portabella Mushroom Soup

October! How on earth is it already October? It doesn't seem like a year has passed since last October and now here we are! Time truly does fly! Before I know it Alexis will be in college!

This month is going to be fun here at Dianne's Dishes! The week of October 13-17 is going to bring an entire week of guest bloggers! I'm going to celebrate my birthday by letting some of my friends (and even my sister and one of my blog daughters!) share a little recipe love with you! The week of October 20-24 is going to be Homemade Bread week! I may even do some sort of giveaway to share the love for my 35th birthday! You won't want to miss any of that so stay tuned! More details to follow!

But what does any of that have to do with Baby Portabella Mushroom Soup? Nothing! So let's get to that shall we?

I love Baby Portabella Mushrooms! They are so versatile and they have such a nutty/meaty flavor! They are just perfect to sub into any dish in place of meat and even make an entire dish around! If you've never had a soup with mushroom broth then do try it, especially if you are a mushroom fan! The flavor just can not be beat!

What You'll Need:
2 tablespoons of olive oil
1 yellow onion, sliced into slivers
4 cups of baby portabella mushrooms, sliced
4 cups of water
A pinch of sea salt
A generous amount of freshly ground black pepper
2 cups of baby spinach leaves, chopped (Note: I've said this before, and I'll say it again...I don't care if the package says it has been washed a bazillion times, wash the spinach leaves anyway! They put some sort of weird something on the spinach, even the organic brands, that makes my tongue numb if it isn't washed away. I'm not sure what it is, but it can't be good! Wash, wash, wash those leaves! ;oP)
1 tablespoon of brown rice miso

Sauté onions over medium heat in a small stockpot with olive oil, stirring often, until caramelized. Remove from pot and return pot to heat.

Add mushrooms, water, sea salt and freshly ground pepper and bring to a boil. Reduce heat to a simmer and cook until mushrooms are tender and broth has formed. (Note: The process of cooking the mushrooms in the water makes the nutty mushroom broth.) This process will take roughly 15-20 minutes.

Add spinach leaves and caramelized onions and cook until spinach is slightly wilted (about 2-3 minutes) and then add miso and stir to mix. (Note: Do not let the soup boil after the miso is added. I have no idea why this is, but every container and/or recipe I've ever seen for Miso Soup says to not let it boil.)

Once miso is dissolved serve immediately.

Note: This soup as made above is not only vegetarian, it's also vegan given there are no animal products in the soup, but trust me you'll never miss them!

Posted by Dianne at October 1, 2008 8:54 AM

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Comments

Your making my mouth water! This looks so good! Can't wait for the bread recipe week!

Another gorgeous mushroom soup! Just a cautionary note: anyone reading from Diane of The W.H.O.L.E. Gang's Friday Foodie Fix who is gluten free should ensure that the miso is made from rice malt and not barley malt and is, in fact, gluten free.